Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.
Wash cauliflower and separate into florets.
Boil until partially tender. Mix water, vinegar and salt together.
Pack the cauliflower into cleans jars, cover with vinegar solution, add the beetroot and allow to stand for several days before using.